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What to Cook This Week

Category: Food & Drink,Lifestyle

Good morning. I wrote an Eat column about the chef Matthew Hyland this week, and it comes with a recipe for his astonishingly good Rhode Island sloppy Joe sandwich with provolone, kale, banana peppers, olives and celery seeds (above).

You could drink coffee milk with it this evening, or a cabinet, and you wouldn’t be sorry. It would be a nice main course after a stuffie appetizer. The celery seeds may remind you of a New York System hot wiener. (Paul Lukas wrote about all these mysterious, delicious Rhode Island foodstuffs, years ago in The Times.) Myself, I like the sandwich with a cold can of Narragansett. It makes me feel very South County, very C.J. Chivers, very 401.

Another new recipe, for Monday night: Hannah Kirshner’s adaptation of oyakodon, a Japanese chicken and egg rice bowl that she learned to make from the photographer Mika Horie, who learned to make it from her mother in Kyoto. It’s an honest half-hour’s work, not counting the rice that you can make right quick while the chicken’s cooking.

And for Tuesday: Alison Roman’s recipe for broiled salmon with sesame and herbs. Easy and fast.

One more, which you could set up for dessert on Monday or Tuesday, or just eat alone on Wednesday while watching “Kim’s Convenience” into the night? Dorie Greenspan’s delicious new recipe for a steamed ginger-milk pudding. Oh, man.

For dinner on Thursday, I like Yotam Ottolenghi’s recipe for a tomato and pomegranate salad, which could go nicely alongside a pile of warm pita and a tub of the chef Mike Solomonov’s hummus.

And then on Friday night, you can drive right into the weekend with this big evening feed: mixed grill, American-style. That might be barbecued chicken and baby back ribs. Or it could be sausages and peppers, with grilled corn, with grilled romaine. All of the above? That would not be a problem, where I stay.

You can find recipes for thousands of other meals on NYT Cooking. Purchase a subscription if you haven’t already, or buy a gift one for friends. (I only tell you to do so because I want to keep working, and it’s you paying the bills.) Speaking of, you should buy a personalized cookbook. Maybe a mug as well. (Thanks.)

And if anything goes wrong with any of it, please reach out for help. Operators are standing by at cookingcare@nytimes.com if you get jammed up with a recipe, or with the technology we use on the site and apps.

Now, it’s nothing to do with arepas or turducken, but maybe you’ll like it all the same: the photographer Laurence Stephens’s book “Bored Tourists.”

Take a look at this fascinating story in Macleans, by Carley Fortune, about the new world of cannabis health, and the author’s replacement of wine with weed.

I saw a sign on the side of the road and when I got home I went way down a rabbit hole to discover this introduction to New York’s premier Eagles cover band. I’d read a story about them, any day. I’d binge-watch that TV show.

Finally, some good news for me and some housekeeping for you: Julia Moskin, Tejal Rao and Emily Weinstein will be in your inbox these next couple of weeks. I’m heading off the grid, where I’ll be happy as a clam at high tide. No service providers, no electricity, no screens at all, just woodstoves and an Amish refrigerator, kerosene lamps, stacks of novels, some days on the water chasing fish.

Away, I’ll cook camp food the way I think someone with my job ought to cook camp food, with canned duck confit and foie, lots of deep-frozen fancy sausages, good cheese, fresh mussels, kelp and blackberries for as far as the eyes can see. Dutch babies, grandma pizzas, curry goat, chirashi, glazed carrots, fish cakes, cobbler-cobbler-pie-cobbler, steak tacos repeat. Lots of Red Zinger iced tea, great wine and one Mexican Coke every couple of days. The next diet craze!

Treat one another well while I’m gone. Cook a lot. And hold your questions. I’ll be back at the end of the month.


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